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Cracked garlic steak tortellini in creamhouse sauce bliss with 20 ounces fresh cheese tortellini, one pound sirloin or ribeye steak cubed and seasoned with garlic powder and smoked paprika, seared in two tablespoons olive oil, tossed in a velvety sauce of four tablespoons butter, five minced garlic cloves, one cup heavy cream, three-quarter cup whole milk, and one and a quarter cups freshly grated Parmesan - ready in 30 minutes

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

Seared garlic steak bites and cheese tortellini tossed in a rich Parmesan cream sauce with crushed garlic and a touch of Worcestershire. One skillet, 30 minutes, deeply satisfying.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 724
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sirloin steak or ribeye, cut into 1-inch cubes
  • 1 lb fresh or refrigerated cheese tortellini
  • 8 garlic cloves, crushed flat with a knife not minced
  • 2 tbsp unsalted butter, divided
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • salt and black pepper to taste
  • 1/2 cup low-sodium beef broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp Dijon mustard optional
  • 1/2 tsp Worcestershire sauce
  • fresh parsley, chopped, to finish
  • red pepper flakes optional

Equipment

  • Large cast iron or heavy skillet
  • Medium pot for boiling tortellini
  • Tongs
  • Wooden spoon or silicone spatula

Method
 

  1. Cook tortellini 1 minute short of package time. Drain and toss with a little olive oil.
  2. Pat steak cubes dry and season with salt, pepper, paprika, and Italian seasoning.
  3. Sear steak in batches in butter and olive oil over high heat, 1.5 to 2 minutes per side. Transfer to a plate.
  4. Cook crushed garlic in remaining butter over medium for 2 to 3 minutes until golden.
  5. Deglaze with beef broth, scrape the fond, and reduce by half.
  6. Add cream, Worcestershire, and Dijon. Simmer over medium-low for 3 to 4 minutes until thickened.
  7. Add Parmesan in two additions off the heat until smooth.
  8. Fold in tortellini and steak bites. Warm 1 minute over low. Finish with parsley and serve.

Notes

  • Crush garlic rather than mince for a milder, sweeter flavor in the cream sauce.
  • Sear steak in batches - crowding causes steaming instead of browning.
  • Add Parmesan off the boil to prevent a grainy sauce.
  • Do not freeze - cream sauce breaks after thawing.